I once helped my mom make a cheesecake while I was home on break during college.  It was the first cheesecake that I ever helped with, to my recollection, and I was nervous but proud to be making something so "difficult."  My mom used her food processor to mix the cheesecake filling,which I thought was a very good idea.  The only problem was that I was not then, nor am I now, very good at breaking eggs open.  I often end up smashing the egg more than cracking it, and then I have to stick my finger into the "crack" (or smash) and pull the eggshell apart.  This may or may not result in eggshell falling into my batter or dough.. it just depends what kind of mood I'm in.  So anyway, on my first cheesecake-making day I was a little nervous about the eggs because I had to break one at a time, and then send it down through the chute on top of the food processor.  My mom encouraged me to tap the egg right on the chute to crack it, and then drop the egg in.  It went well for the first two eggs, but on the third egg, my fingers shook a little and that caused the WHOLE egg, shell included, to drop down into the food processor.  This may have been a salvageable mission, had the food processor not been running!  We tediously and painstakingly tried to collect all of the pieces of eggshell from the filling, but worried that there were more than our probing fingers could find.  We held our breath as it baked, and sighed happily at its beauty after it cooled.  And then it came time to slice it, and eat it... and I promise you... each and every bit crunched.  Each and Every bite.  I couldn't bring myself to eat cheesecake, especially plain cheesecake, for many years.

So, today is my friend Lori's birthday-- HAPPY BIRTHDAY, Lori!!-- and I decided that I wanted to make her a cheesecake to top off our dinner last night.  I used that very same tried and true recipe from years ago, and stayed far, far away from my food processor.  (It sure took a long time to get it nice and smooth with a hand mixer!!)  This cheesecake looked exactly the same as the last one I made, but thankfully, it was satisfyingly un-crunchy! 

So, JP and I thank you, Lori, for having a birthday and restoring our faith in our cheesecake baking and eating skills.  Have a birthday any time you'd like- we'll gladly eat cheesecake with you.

And, look Mom, no eggshells!

This one is dedicated to my friend Betsy who came over for dinner recently, and loved the salad so much that she asked for the recipe...

I found this recipe in the Grand Rapids Press.  Every Wednesday one of their sections focuses on food, which often includes some fun new recipes.  This one in particular caught my eye because it called for quinoa, a South American grain that I've just recently been reading and learning about.  The first thing you need to know about quinoa is that it is pronounced KEEN-wah.  Quinoa is a hearty, gluten-free grain, that looks a bit like couscous at first glance.  It is low in carbohydrates, and high in protein, which makes it very healthy.  And, it tastes great.  I would highly recommend it to you. 

Santa Fe-Style Quinoa Salad
1 1/2 c. water
1/2 c. mild or medium picante sauce (I could only find Hot)
1 c. quinoa, rinsed under cold water
1/2 tsp. cumin
1/4 tsp. salt
freshly ground black pepper, to taste
15 oz. can black beans, rinsed and drained
1 1/2 c. corn, cooked, drained, cooled
1 c. cherry or grape tomatoes, halved
4 scallions (white and green parts), thinly sliced
1 jalapeno pepper, seeded and minced
1 Tbsp. canola oil

In medium saucepan over high heat, combine water, picante sauce, quinoa, cumin, salt, and pepper.  Bring to a boil, then reduce heat to medium, cover and cook until liquid is absorbed, 15-20 min.  (Meanwhile, cook your corn... I always remember this at the last minute!!)

Remove from heat, and let stand 5 minutes.  Uncover and toss with a fork.  transfer to a large bowl and let cool slightly.

Add remaining ingredients to quinoa, tossing well to combine.  Serve slightly warm or let cool to room temperature.  Alternatively, cover and refrigerate for up to two days and serve chilled.

Makes four large servings. 

If you're feeling adventurous, you can look for a package of quinoa in the cooking/baking aisle at Meijer, and try this out.  (I found mine just to the left of the spices...)   Oh, and you can alter the spicy-ness depending on the picante sauce, or by leaving the seeds in the jalapeno as you mince it.

Enjoy!!

 Brunch is always better in a bunch.  That must be why the words are so similar.
 
Two Saturdays ago, JP and I ate brunch in a bunch.  We sat around in our living room with a bunch of our student-friends from Hope, and some of their friends.  We ate egg casseroles and french toast, with cups and cups of coffee.

We talked the morning away with the kind of conversation that stops and starts because there are too many people there who do and don't know one another, and so all sorts of side conversations start, but then the large group conversation draws you back in, but you have to keep asking the same questions, and telling the same stories, but nobody really minds.   It was lovely like that.
 
JP would be disappointed if I neglected to tell you that our guest list consisted of people from Japan (2), Mexico (2), Argentina (1), India (JP), Michigan (2), Indiana (1), and Me... I don't know where I'm from.  I was just excited to be around some Spanish speakers because for the first time in a long time I could understand at least one additional language that was being spoken around me.

After brunch, most of the bunch moved over the the nearby park, and enjoyed their first ever game of cricket.  Even JP complained of sore shoulders the next day.  That is a heavy bat to swing!  Ask the little neighbor boy who joined in, and shortly thereafter asked if someone else could bat because his fingernails were hurting!!  (cute.) 

A good time was had by all. 
You can check out a few pictures below.
  

Assuming we have no where to rush off to, Saturday mornings are one of my favorite times to play around in the kitchen. Often this involves muffins, occasionally it will be pancakes. Once in a great while it will be scones. Lately it has been eggs.

I've never been a good omelet maker. Instead of running the risk of burning my eggs (yuck!!) or leaving them runny inside the omelet, I've found it best to mix my omelet ingredients right into my scrambled eggs. It is sort of the same thing, but different. Regardless, I would consider it an honest way of coming by some great Saturday breakfast food.

I like to use leftover vegetables whenever possible, especially leftover roasted vegetables like potatoes and various squashes. This way, these typically hard vegetables do not have to be cooked at length before they can be added to your omelet. This past Saturday, I actually used some squash, onions, chickpeas, parsnip, and carrots that came from a Moroccan flavored stew. That was really delicious because there were already spices infused in the vegetables. Other yummy ideas would include: broccoli, peppers, peas, tomatoes, onions, garlic, asparagus, spinach, mushrooms, and just about anything else that suits your fancy. You can definitely consider adding leftover meats as well, but I like the veggie options best.

Here is how I would recommend that you go about making an egg creation of this sort, though you should try out your own techniques as well...
1. Cut your vegetables into bite-size pieces.
2. Crack 4-5 eggs into a bowl, and add some milk. (My mom always taught me to save one half of an egg shell, to measure the milk. Use one half an eggshell full of milk for each egg in the bowl.) Beat eggs and milk together.
3. Heat a bit of oil in your frying pan, and add any vegetables that have not already been cooked. Once they have softened, add any additional cooked vegetables to warm through. Add any favorite herbs or spices.
4. Add yours eggs to the pan full of veggies. As they begin to firm up, add some favorite shredded cheese.
5. Split the eggs between two plates, and if it sounds good to you, top with sour cream.
6. Enjoy with toast and coffee.

Happy Saturday!

This past Tuesday, JP and I were invited to a Pancake Feast at one of our neighbor's homes. It was fantastically delicious, and a learning experience as well.

We learned that many people have grown up with the tradition of pancake feasting on "Fat Tuesday," the day before Ash Wednesday when the church calendar moves us into the season of Lent. During Lent, it is common for people to give up certain foods from their diet, often those most fattening or tempting to them, or other items and practices in their life that can be obsessive or overly lush, maybe TV-watching, swearing, caffeine, and so on. To give something up during Lent is a sacrifice, and the opportunity for one to 'die to self.' Started among families, the pancake feast was seen as an opportunity to rid the kitchen of eggs, butter, and other fattening items that folks might give up for Lent. It has sometimes even been a tradition among churches, and National Pancake day actually takes place on this same Tuesday each year, likely the result of this same kind of history.

JP and I had never participated in a Pancake Feast, and being lovers of the Pancake, we were happy to accept the invitation. Our hosts, Rachel and Todd, had laid out a plethora of pancake fillings and toppings, and my mouth was watering before the skillet was even warm. I thoroughly enjoyed my pancakes, filled with sour cherries and dark chocolate chips, topped with sour cherry syrup, dulce de leche caramel, and a dab of cool whip. Guests had also provided egg casserole, and some squash au gratin. Not to mention some incredibly sweet waffles made again by Rachel (but snagged off the Rachel Ray cooking show). The waffles were so sweet and nice, you could eat them plain, from your hand.
It was truly a feast!

Then, last night JP and I went to another couple's house to continue in yet another tradition. This one is a much newer tradition, but one we certainly hope to keep. I will call it, Cooking with Friends.

While there are many people who like to eat Indian food with JP and I, Scott and Sara like to first cook that food with us, and then eat it. I was quite intimidated the first time that we tried this in the Fall. I am pretty much a novice Indian Cook, and I rarely cook with other people these days, so I was concerned that we would have an assortment of issues, particularly clueless-ness and frustrating one another's cooking abilities. However, though it took a little more time that usual to make the meal last Fall, we did it, and it tasted good. Last night we tried it again, with three brand new recipes, and in Scott and Sara's house, not ours. I realized all over again how fun it actually is to have another person there, cutting and chopping, mixing and chatting, and coughing along with you when the spices waft through the air and attack you.
The food turned out wonderfully, and JP and I were so glad to carry on this new tradition of Cooking with Friends. (Maybe you'll be next!)

Life sure has been busy. Sigh. But oddly enough, even though we're looking toward the rush of the holiday season, I feel like my own life might slow down just a notch. At this point in time, we're getting close to exams at Hope, which means students will soon be heading home for awhile. I'll still have plenty to do, but it feels pretty different without students around.

I think I'm most looking forward to the cooking and baking that is headed my way. Many things will be old favorites, like Christmas Cookies, and Chex mix. Those will go mostly to my Small Group Leaders, and other student parties. Some recipes will be new, like the Cranberry Nut Muffins that I've wanted to try out for a long time now. Those I will serve to my parents and grandmother who will be here for Thanksgiving. JP probably won't eat those because he claims not to like cranberries. However, he's been trying new foods lately, and finding them yummy to his tummy. The most surprising new delight were the Peppermint Patty Brownies, since JP usually does not like anything with chocolate and mint. I served these brownies for my Small Group Leaders on Thursday, and they got some very rave reviews. I want to share the recipe with you!

Peppermint Patty Brownies
(this comes from a cooking magazine of some sort, but I've seen variations of it in several other places, including brownie mix boxes.)

1 1/2 c. butter or margarine, softened
3 c. sugar
5 eggs
1 Tbsp. vanilla extract
2 c. flour
1 c. baking cocoa
1 tsp. baking powder
1 tsp. salt
24 peppermint patties

Cream butter and sugar. Add eggs one at a time, beating well after each addition. Beat in vanilla. Combine dry ingredients, add to creamed mixture and mix well. Spread about two-thirds of the batter in a greased 9x13" pan. Arrange peppermint patties (wrappers removed!) over the batter. Spread the remaining batter over top of peppermint patties.

Bake at 350°F for 40-50 minutes or until toothpick inserted near center comes out clean. The top will appear uneven. Cool completely before cutting.

* I don't see why you couldn't use a brownie mix instead of making the brownies from scratch, as directed here. I also read on a brownie box that they suggested cutting the peppermint patties into chunks, which I thought sounded nice.

Enjoy this festive treat!

JP was always asking me to make Tater Tot Casserole, but it seemed to be one of those recipes that everyone already knew how to make by heart.  I had to look long and hard to find an actual recipe, and then I experimented a bit to meet our tastebud requirements.  Now, because I wouldn't want any of you to have go to that much trouble, I'm going to share our favorite TTC rendition.  I hope it will make your tastebuds as happy as ours.

Tater Tot Casserole
1.  Preheat oven to 350.
2.  Brown 1.5 lbs of ground turkey, with 1 chopped onion, salt, and pepper.
3.  Put the meat in a 9"x13" pan.
4.  Sprinkle a layer of French Fried onions over the meat.
5.  Layer one can of drained corn.
6.  Layer one can of drained green beans.
7.  Mix one can of cream of mushroom soup with one can of cream of chicken soup, and spread it over the vegetables.
8.  Empty an 8oz. bag of shredded mild cheddar cheese on top.
9.  Cover the whole casserole with a bag of frozen tater tots, and sprinkle on some season salt.
10.  Bake for 1 hour.

YUM!

Tonight for dinner...
something exotic.
and something grilled.

They're called "Indian Turkey Burgers with Lime, Cucumbers & Chutney." JP found the recipe for me in one of those little weekly magazines they put inside the daily newspaper. He has a good eye when it comes to all things grilled. We ate them once last year, and happily, it is now time to eat them again.

Also, for those of you who never thought you liked banana chips (like me) you should know that one of my very favorite treats from India is now The Banana Chip. They are salty instead of sweet, and they fall neatly under the domain of my other food obsession: CHIPS of any kind. We have only one bag of the banana chips left, so if you're thinking you want to try them you should come over here soon. They won't last long.

I just finished baking a batch of cookies for tea-time snacking purposes, and to share with WCOI staff members.  These were Swirled Peanut Butter & Milk Chocolate Chip Cookies, which I thought might be a special treat, something above and beyond plain old Chocolate Chip Cookies.   Sometimes I forget that  this very average American  snack, the Chocolate Chip Cookie, is practically unheard of in India, particularly the soft variety that I make.  Cookies in India come in a crispy format, and are called "Biscuits."   Today's cookies seem to have received good reviews, both from the cookie-eaters, and the biscuit-eaters.

Since baking is one of my favorite things to do in the States, I generally try my hand at it once or twice during my stays in India.  I've had varying success along the way.  My very first baking experience in India nearly ruined my relationship with JP.  I believe his intentions in encouraging me to bake something on my third day in India were two-fold.  He thought cake sounded good, and he wanted to show off my skills in baking to his family. (How sweet...)  I had brought a box of cake mix with me.  They're pretty straightforward and easy usually, just add water, eggs, oil, and bake.  However, apart from opening the box, I promise you, not ONE thing about that baking experience was familiar, easy, or pleasant.  Sometimes when I tell the story, I like to blame the stress and the weeping that ensued on jet lag, and sometimes I think it is funny to blame it on JP, but the real truth is that baking in India takes some adjustment for the average American baker, along with a pinch of adventurous spirit, and a heaping handful of patience.  And, if you happen to set your boyfriend's mom's mixer on fire while you're converting Fahrenheit to Celsius in order to use their combination microwave/oven/grill, or if you start crying because you are confused about which is the right faucet to use for the water you need to bake an edible cake, don't worry, I'm right there with you!!  Thankfully I've learned to laugh about that first baking experience in India, and I've learned when and how to produce some decent baked goods.

Rules of Thumb for Baking in India (for those of you who might need or want to know): 
1) Wait until you're beyond jet lag to do any serious baking. 
2)  Don't take your baking too seriously. 
3)   I'd bake chocolate chip cookies at 200 degrees Celsius, for 12 1/2 minutes. 

Best of luck!

JP and I have been in India for almost a week now, having arrived last Tuesday around 5:30am. The heat is less than I expected, but it is hot and humid nonetheless, somewhere around 95 degrees. The jet lag has been less frustrating that I expected, but it still usurps more precious hours than I would prefer.

Thankfully this time family already seems like family, and home already feels like home. The dogs even seem to remember me. I know many if not all of the routines here, and while I'm not exactly adventurous about things, I'm happy with the way that life seems daily to be new and exciting here. This is true in the most simplest of ways, like eating and bathing, driving and cleaning, and so many of life's most basic tasks.

We've been eating mangoes at most meals, and I've found that, like the bananas here, there are more varieties to keep track of than our varieties of apples. I like mangoes quite a bit. The pit is very large, a kind of flat oval, and after you've sucked the flesh off it, it looks sort of like a paramecium. JP does not like anything about mangoes, except maybe the smell of one particular variety that was being sold by a street vendor on the way to church. We've also been working our way through a 17 kilo Jack Fruit. (JP is shown eating this fruit..  note: this is NOT how you eat it).  This fruit is practically indescribable, and absolutely amazing in construction, scent, flavor, and everything else about it . Perhaps I can include a brief photo documentary at a later date when I've had my pictures developed. It wouldn't be worth reading my descriptions of the fruit until you can see pictures alongside. The same would almost be true for my new favorite fruit, the adorable and delicious Lichi. Teresa told me these are not unheard of in the states, particularly more tropical regions, and can be found in Asian markets-- good news for me!!